Chocolate Coconut Kisses

I promise this is the last post that will refer to my Grandma’s 1961 edition of Betty Crocker Cookbook.

When I was looking for a recipe from the cookbook to share today, I kept coming back to a simple recipe entitled Kisses. It seems way back when, before sweet drops of chocolatey goodness were wrapped in foil and mass-marketed by Hershey’s, when you talked about kisses in reference to baking you were talking about a cookie with a meringue base.

Not only are these cookies super easy to make, they are drop-your-teeth delicious!


I could have eaten them warm from the oven all day and not looked back. Imagine the wickedly good topping that goes on top of german chocolate cake coming in cookie form (minus the nuts). Yep, the cookies are that good!


Ingredients for Kisses


You will whip the egg whites until they start to form peaks and take on a lovely glossy sheen.


Although the original recipe called for brown wrapping paper, I'm using parchment paper to line the pan.
Mix in chocolate and coconut.


Drop by spoonful onto parchment lined pan.


Then enjoy!


Chocolate Coconut Kisses

½ cup egg whites (4 medium eggs)

1 ¼ cups sugar

¼ tsp. salt

½ tsp. vanilla

2 ½ cups moist shredded coconut

2 oz. unsweetened chocolate, melted and slightly cooled

Heat oven to 325 degrees. Separate eggs and beat whites until frothy. Gradually add in sugar. Continue beating with mixer until very stiff and glossy. Stir in salt, vanilla, coconut and chocolate until mixed. Drop by heaping teaspoonfuls two inches apart on a baking sheet lined with parchment (the original recipe called for ungreased brown wrapping paper). Bake about 20 minutes or until set and delicately browned. Lift off paper, lay wet towel on hot baking sheet. Place paper on towel. Steam will loosen kisses. Slip off with a spatula. Eat one, and savor the bliss.  Force yourself to share.

Happy Baking!


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